Roasted Cod with Asparagus and Jalapeño Dressing
Cod and Asparagus are roasted then drizzled with an amazing Jalapeño dressing and served with an avocado puree.
Prep Time 11 minutes
Cook Time 12 minutes
Total Time 23 minutes
- 1 avocado halved and pitted
- 1/3 cup lime juice
- salt and black pepper
- 1 tablespoon pickled jalapeño slices finely chopped
- 1 tablespoon olive oil plus more for brushing on fish and asparagus
- 4 cod filets
- 1 pound asparagus (or one bunch) trimmed
Preheat oven to 425.
Place the avocado, 1 tablespoons of the lime juice, and salt and pepper into the bowl of small food processor. Process until smooth and set aside.
Place the rest of the lime juice, the jalapeño, and 1 tablespoon of oil in a small bowl and whisk to combine. Set aside.
Lightly brush olive oil on two baking sheets. One one sheet, drizzle the asparagus with olive oil and salt and pepper, toss to combine and spread in a single layer. On the other sheet place the cod filets. Brush with olive oil and salt and pepper. Place both in the oven and roast for 12 minutes.
Divide the asparagus and fish between 4 plates. Drizzle with the jalapeño dressing and serve with the avocado puree.
Note - the calorie count on this is high because of the avocado puree. You only use a generous spoonful per serving and there is a lot left over.
So the calorie count is inflated, your actual serving will be less.
If you want less heat, use a milder pepper for the dressing.
Calories: 877kcal | Carbohydrates: 10g | Protein: 164g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 387mg | Sodium: 492mg | Potassium: 4213mg | Fiber: 6g | Sugar: 3g | Vitamin A: 1290IU | Vitamin C: 26.4mg | Calcium: 180mg | Iron: 6.1mg